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Stuffed Shell Recipe

Take a look at the ingredients. Have you got them all? If the answer is yes, make a batch right now.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 324kcal
Author: Luna Regina


The Stuffing

  • 4 1/2 tsp garlic 3 cloves, minced
  • 5.3 oz medium sweet onion 1 medium, finely diced
  • 7 oz extra-firm tofu crumbled
  • 7 oz ricotta cheese
  • 3.9 oz celery 2 medium stalks, finely diced
  • 1/2 cup basil leaves chiffonade
  • 1/2 cup parsley chopped
  • 1 tbsp lemon juice juice of 1/2 lemon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tsp ground black pepper

Other Ingredients


  • Boil the pasta. Our pasta box recommends 15 minutes, so we only boiled it for 11-12 minutes.
  • Drain and cover. Put the cooked pasta in another pot and leave to cool.
  • Preheat oven to 400°F.
  • Sauté the filling. In a large skillet, heat the olive oil. Add the garlic and onion and sauté for about 5 minutes. Season with salt and pepper. Add the remaining filling ingredients (except the ricottand sauté for another 8 minutes or so. Put the mixture into a bowl.
  • Prepare the filling. Mix the ricotta cheese with the sautéd mixture to form the filling.
  • Prepare the baking dish. Spread ½ cup of pasta sauce onto your baking dish.
  • Put in the shells, stuff, and cover. Stuff about 2 tbsp of filling into each shell and place on the sauce in a flower-like pattern. Spoon the remaining sauce onto the shells and spread it out evenly. Cover with foil.
  • Bake. Put the baking dish in the preheated oven for 20 minutes.
  • Serve. The dish is best served with a side salad.



Serving: 1Serving | Calories: 324kcal | Carbohydrates: 52g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 593mg | Potassium: 205mg | Fiber: 5g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 17.2mg | Calcium: 244mg | Iron: 1.5mg